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Turkey Raised by the Rules

United States Department of Agriculture (USDA) agencies are on the scene to ensure the safety of turkey from
before the “poults” are hatched until they’re ready for your table. Although turkey is enjoyed year round, the peak
time for buying, cooking, and storing whole turkeys is the November and December holiday season. This is the
time we see a large increase in the number of whole turkeys for sale in our local grocery stores. But the raising of
turkeys takes many months, so those sold for Thanksgiving, for example, were merely eggs back in May.

Ensuring the Turkey Supply
USDA’s Animal and Plant Health Inspection Service
(APHIS) conducts activities to reduce the risk of
disease in flocks of laying hens. The agency
administers the voluntary National Poultry
Improvement Plan, which certifies that poultry
breeding stock and hatcheries are free from certain
diseases. Participation is necessary for producers
that ship interstate or internationally.
To ensure that the supply of whole birds is adequate
to meet consumer holiday demands, each year
during the month of May, millions of turkey eggs are
put into incubators. After about 4 weeks of
incubation, a baby turkey (poult) is hatched. The
poults are then moved from the hatcheries to barns
that are environmentally controlled, providing
maximum protection from predators, disease, and
bad weather. For the next 4 to 5 months (depending
on the desired market weight), these turkeys roam
freely around the barn, eating their way through
many pounds of feed (consisting mainly of corn and
soybean meal along with a supplement of vitamins
and minerals).
that may be sick or injured. As the process
continues, each turkey carcass, along with its
giblets, is inspected to check for disease or
contamination. Any questionable birds are pulled off
the line for closer scrutiny.
Operating Procedures and Plans
FSIS requires each turkey plant to have Sanitary
Standard Operating Procedures (SSOPs). Every plant
employee uses the SSOPs to be sure that any
equipment, employee hands, tools, machines, and
packaging that touch turkeys or giblets are clean
and protected from dangerous chemicals or
materials.
To prevent foodborne hazards, FSIS also requires
each turkey plant to have a Hazard Analysis and
Critical Control Point (HACCP) plan. This requires
each turkey plant to analyze the processes by which
it produces whole turkeys, turkey parts, turkey
giblets, and other turkey products. Each production
procedure is studied to find any food safety hazard
that is likely to occur and to eliminate that possibility.
All plants are under HACCP.

Hormones are not given to turkeys. Antibiotics may
be given to prevent disease and increase feed
efficiency. When antibiotics are used, government
regulations require a “withdrawal” period to ensure
birds are free from any residues prior to slaughter.
Here is where USDA’s Food Safety and Inspection
Service (FSIS) takes charge. FSIS randomly samples
turkeys at slaughter to test for residues. Under the
Federal meat and poultry inspection laws, any raw
meat or poultry shown to contain residues above
established tolerance levels is considered
adulterated and must be condemned.
When turkeys reach the desired weight, they are
taken from the farm to the slaughter plant. FSIS
veterinarians look at the live birds, checking for any
FSIS experts in food safety provide technical
information to turkey plants about food hazards and
how to prevent them. FSIS veterinarians and
inspectors check every day to see that the SSOPs
and the HACCP plan are being carefully followed.
Turkeys are inspected for wholesomeness and
randomly tested for generic Escherichia coli and
Salmonella. Although not mandatory, grading may
also be done.
Turkeys continue through the processing either as
whole birds or in parts. They are frequently washed
and kept chilled throughout the entire process to pre-
vent the growth of harmful bacteria. Whole birds are
chilled in ice, water, or in a mixture of ice and water.

The Food Safety and Inspection Service (FSIS) is the public health USDA Meat & Poultry Hotline
agency in the U.S. Department of Agriculture responsible for ensuring
that the nation’s commercial supply of meat, poultry, and egg products 1-888-MPHotline
is safe, wholesome, and correctly labeled and packaged. (1-888-674-6854)
 Turkey Raised by the Rules

Quick Chilling • Cold Water—This method is faster than

Turkeys to be sold fresh are quick-chilled to 40 °F or
lower, but must not go below a temperature of 26 °F.
Fresh turkeys should be refrigerated and used
within 1 to 2 days from purchase, or they can be
frozen for safe keeping.
Those to be sold frozen are rapidly frozen in blast
freezers. The commercial blast freezer quickly takes
the turkey to a freezing temperature, ensuring
optimum safety and quality. They are then stored in
freezers at 0 °F or below. Both fresh and frozen
turkeys are transported in refrigerated trucks to
their destination.
Three Safe Ways to Thaw a Turkey
After purchase, frozen turkeys should be placed in a
freezer until ready to be thawed. There are three
safe ways to thaw a turkey:
• Refrigerator—It is best to plan ahead for
slow, safe thawing in the refrigerator. A large
frozen item like a turkey requires at least a
day (24 hours) for every 4 to 5 pounds of
weight. Once thawed in the refrigerator, it
can remain refrigerated for a day or two
before cooking. Turkey thawed in the
refrigerator can be refrozen without cooking,
although there may be some loss of quality.
refrigerator thawing, but requires more
attention. The turkey should be in leak-proof
packaging or a plastic bag. Submerge the
turkey in cold tap water, changing the water
every 30 minutes. It will take about 30
minutes per pound to completely thaw a
whole turkey. After thawing, cook it
immediately. Turkey thawed by the cold water
method should be cooked before refreezing.
• Microwave—After microwave thawing, cook
the turkey immediately because some areas
of the turkey may become warm and begin to
cook. Holding partially-cooked food is never
recommended because any bacteria present
would not have been destroyed and may
have reached temperatures at which bacteria
can grow. Foods thawed in the microwave
should be cooked before refreezing.
Color and Quality of Turkey
Raw turkey skin color is off white to a cream color.
The color under the skin can range from pink to
lavender blue, depending on the amount of fat
just under the skin.
Although there is normally very little
distinguishable difference in the quality and
nutrient content of turkeys, understanding
labeling definitions can help consumers make
informed decisions and choose a turkey that best
meets their particular needs.

LABELING DEFINITIONS

Part 381 of the Code of Federal Regulations (CFR) establishes labeling requirements for poultry products. All
labels have certain basic features in common. They all show the name of the product, a statement of ingredients,
if applicable, a statement of quantity of contents in terms of weight or measures, the name and address of the
manufacturer, and the official inspection legend. In addition to the basic requirements, labels may also include
safe handling instructions, cooking instructions, and special claims, such as “organic.”

BASTED or SELF-BASTED—Bone-in turkey products (such as whole birds) that are injected or marinated
with a solution containing butter or other edible fat, broth, stock, or water, plus spices, flavor enhancers,
and other approved substances should be labeled as “basted” or “self-basted.” The maximum added weight
of approximately 3% solution before processing is included in the net weight on the label. Labels must
include a statement identifying the total quantity and common or usual name of all ingredients in the
solution, e.g., “Injected with approximately 3% of a solution of _____________ (list of ingredients).”

When using the terms “basted” or “self-basted” on boneless turkey products (such as turkey breasts and
roasts), the solution is limited to 8% of the weight of the raw turkey before processing.

FREE RANGE or FREE ROAMING — In order to use these terms on a label, poultry producers must provide a
brief description of the bird’s housing conditions with the label when it is submitted for approval. The written
description of the housing conditions is evaluated to ensure the birds have continuous, free access to the
out-of-doors for over 51% of their lives, i.e., through their normal growing cycle. During the winter months in
a northern climate, birds are not “free range,” if they stay in coops all winter. Producer testimonials that
support the use of the claim must state how the birds are raised in a northern climate in winter in order to
conform to the meaning of “free range” during the winter months.

FRESH POULTRY — Turkeys to be sold as “fresh” must be stored at a temperature no lower than 26 °F.

Food Safety Information 2

Turkey Raised by the Rules

FROZEN POULTRY — Turkeys sold as “frozen” must be stored at 0 °F or below.

FRYER-ROASTER TURKEY — A young turkey, usually less than 16 weeks of age and of either sex.

HEN or TOM TURKEY — The sex designation of “hen” (female) or “tom” (male) turkey is optional on the
label and is an indication of size rather than tenderness.

KOSHER — “Kosher” may be used only on the labels of turkeys that are prepared under Rabbinical supervision.

MINIMAL PROCESSING — Minimally processed could include: (a) those traditional processes used to make
food edible or to preserve it or to make it safe for human consumption, e.g., smoking, roasting, freezing,
drying, and fermenting; (b) those physical processes which do not fundamentally alter the raw product and/
or which only separate a whole turkey into parts or grinding of the turkey.

NATURAL, ALL NATURAL — Poultry and all poultry products that contain no artificial flavor or flavoring,
coloring ingredient, chemical preservative, or any other artificial or synthetic ingredient and is minimally
processed (a process which does not fundamentally alter the raw product) may be labeled “natural.” The
label must explain the use of the term “natural” (e.g., no added colorings or artificial ingredients; minimally
processed).

NO ADDED ANTIBIOTICS — The term “no antibiotics added” or “raised without the use of antibiotics” may
be used on labels for poultry products if the producer sufficiently documents to FSIS that the animals were
raised without antibiotics in feed, water, or intra-muscular.

NO HORMONES ADDED — Hormones are not allowed in raising poultry. Therefore, the claim “no hormones
added” or “raised without the use of hormones” cannot be used on the labels of poultry unless it is followed
by a statement that says, “Federal regulations do not permit the use of hormones in poultry.”

ORGANIC — Before a product can be labeled “organic,” a certifying entity that meets
the requirements of the National Organic Program conducts an on site audit for the
requesting company and issues approval in the form of an organic certificate. The
organic certifier inspects the farm where the food is grown to make sure the farmer is
following all the rules necessary to meet USDA organic standards. The USDA Final Rule
specifically prohibits the use of genetic engineering methods, ionizing radiation, and
sewage sludge for fertilization. Companies that handle or process organic food before
it gets to your local supermarket or restaurant must be certified, too.

For more information about USDA’s National Organic Program, go to

www.ams.usda.gov/nop.

Food Safety Questions?

Call the USDA Meat & Poultry Hotline Ask Karen!
If you have a question The Hotline is open year-round FSIS’ automated response
about meat, poultry, Monday through Friday system can provide food safety
or egg products, call from 10 a.m. to 4 p.m. information 24/7.
the USDA Meat and ET (English or
Poultry Hotline Spanish). Recorded
toll free at food safety messages
1-888-MPHotline are available 24 hours a
(1-888-674-6854); day. Check out the
TTY: 1-800-256-7072. FSIS Web site at
www.fsis.usda.gov.

Send E-mail questions to MPHotline.fsis@usda.gov. AskKaren.gov

FSIS encourages the reprint and distribution of this publication for food safety The USDA is an equal opportunity
education purposes. However, USDA symbols or logos may not be used provider and employer.
separately to imply endorsement of a commercial product or service. Revised October 2009